Bagatelle Raspberry Strawberry TrifleMariza van de Poll
- 4 tsp sugar
- 2 tsp cornstarch
- 2 egg yolks
- 2 cups regular mil
- 1 tsp vanilla extract
- 1 8x4 pound cake
- 2-4 tsp Marsala rum or brandy
- 1 cup strawberry jam
- 2 cups freshly raspberries
- 1 1/2 cups heavy cream
- 1 tsp sugar
Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine. Gradually whisk milk. Cook over medium high heat stirring until thick about 25 minutes.
Transfer to a bowl, cover with cling paper and refrigerate for 2 hours or overnight.
Cut cake into pieces. Arrange layer of cake pieces in the bottom of a large glass bow. Sprinkle cake with Marsala, spread some jam over the cake, scatter raspberries over jam. Pour custard over berries. Repeat layering ending with custard.
Cover with plastic wrap and refrigerate for at least 3 hours. Remove 1 hour before serving.
Triple the custard recipe. Use frozen strawberries or raspberries instead of jam.